Putnala chutney

Ingredients:

Putnalu(Fried channa daal)- 1cup
Salt- for taste
Green chillies- 2 to 3 no
Garlic- 2 cloves
Jeera- 1tbsp
Mustard seeds- 1tsp
Turmeric- 1/8 tsp
Urad daal- 2tsp
Curry leaves- 4 no
Cilantro- 1tbsp
Red chillies- 2 no
Hing- pinch
Oil- 1tbsp
lemon - 1

Method:

1. In a grinder, add putnalu, ginger, garlic, salt, jeera(1tsp), green chillies, add 1/2 cup of water and grind as a fine paste. (The water may vary upto the quantity of putnalu).

2. Check the salt, add if required more.

3. Heat the oil in the pan, add hing, mustard seeds, when they crackle add jeera.

4. Add turmeric powder, urad daal, curry leaves, red chillies and fry for a minute.

5. Turn off the stove, add the seasoning to the chutney, add lemon juice and mix well and add chopped cilantro to it.

 

Broccoli Masala Curry

Ingredients:

1 broccoli
as per taste chilli powder
1 tbsp coconut powder
1/2 tbsp coriander powder cumin seeds curry leaves
1 tbsp ginger garlic paste
pinch mustard seeds
1 tbsp oil
1 number onion
as per taste salt
pinch turmeric

Method:

1. Heat a tbsp of oil in a sauce pan.
2. Add few mustard seeds
3. Add few Cumin seeds
4. Add fresh curry leaves, allow them to crackle
5. Now, add chopped onions, and salt (which helps the onions to cook faster)
6. When the onions are slightly cooked add pinch of Turmeric
7. Add ginger - garlic paste.
8. When the onions are lightly sauted, add broccoli(Do not cover it with a lid).
9. When the broccoli is  cooked, add 1/2 tbsp of coriander powder and chilli pwd according to your taste. Mix Well
10. you can be generous in adding cauliflower, potato, or green peas to this bell pepper which will enhance your dish even more.
11. After 10 mins of slow cooking, the broccoli looks great and your dish is ready.
12. garnish it with Coriander (cilantro).
13. Serve with Chapati, phulka, or Rice

Karram gavvalu

                          

Ingredients:

1 1/2 cups Homemade Rice flour

1 cup sooji

1/2 cup Maida(plain flour)

1 big ladle(4 tbsp roughly) hot Oil

2 tsp Red chili powder

Salt to taste

Oil, to deep fry

Method:

1. Mix Rice flour, maida and sooji in a bowl.
2. Add red chili powder, hot oil and required amount of salt to the flour mixture and mix well
3. Add water slowly and knead it into a slightly stiff dough.
4. Pinch a small portion of it and make into very tiny balls and arrange them on a plate.
5. Now roll it on the gavvalu chekka(wooden mould) and arrange them on a plate before frying. Prepare all the gavvalu before you fry as the rolling process takes time.
6. Meanwhile heat oil in a kadai for deep frying. Add the prepared gavvalu and deep fry them on low-medium flame until they are crisp and golden brown in color. Do not over load the kadai with more balls at once, deep fry them in small batches. If you fry them on HIGH flame they would get burnt outside and remain uncooked inside.
7.  Drain them in a kitchen napkin.
8. Store them in air-tight container and serve them along with a tea/coffee.

Cauliflower Pakoda

Ingredients:

•1 medium sized cauliflower or gobi
•2 cups besan/gram flour
•½ tbsp ginger-garlic paste
•½ tsp red chili powder
•¼ tsp garam masala powder
•a pinch of turmeric powder or haldi
•a pinch of baking soda or baking powder (optional)
•water - add as required to make a thick flowing batter
•oil for deep frying or shallow frying the pakodas
 salt as required
•½ tsp lemon juice to be sprinkled (optional)


Method:

1.boil enough water with salt.
2.break or chop the cauliflower in medium sized florets.
3.rinse them well and add them to the boiling water.
4.switch off the flame and let the cauliflower florets be immersed in the water for 10-12 minutes.
5.drain and then marinate the cauliflower with red chili powder, turmeric powder, ginger-garlic paste, garam masala powder. mix very well and keep aside for 8-10 minutes.
6.in another bowl, make a smooth batter with the besan/gram flour, baking soda or baking powder, salt and water.
7.heat oil in a kadai or deep fryer.
8.take each marinated cauliflower and dip in the batter.
9.coat each floret with the batter and add these in the medium hot oil.
10.fry till the pakoras are crisp and golden evenly.
11.drain on paper towels.
12.serve the gobi pakora hot or warm with any green chutney or sauce, sprinkled with chaat masala, lemon juice and chopped coriander leaves.